This easy creamy mushroom soup is loaded with flavorful toppings to make this classic even more delicious. No more boring soup!
I thought it was time to make another soup. I don’t really eat soup that often, even though it is the perfect cozy and satisfying cold weather food.
Mushroom soup is one of my favorites, and I wanted to go all out with the toppings to turn it into a fabulous meal.
I was totally spoiled for food when I was in England recently (I bombarded my Instagram followers with my adventures), so I wanted to do something that felt decadent.
Ok, so maybe this creamy mushroom soup recipe isn’t quite as awe-inspiring as the bouillabaisse I had at Harrods, but it’ll definitely do.
I topped my loaded creamy mushroom soup with:
- Shaved parmesan cheese – this is the best part
- Toasted baguette slices rubbed with garlic – the next best part 😛
- Truffle oil
- Fresh chives
- Fresh chopped parlsey
- Pea shoots (Ok, maybe this was just for the photos. Feel free to skip these!)
And was this soup ever good. I usually add some booze to mushroom soup, but I was all out of sherry and didn’t even have any white wine in the house.
There were so many fabulous flavors going on here that I didn’t miss it too much, but feel free to add a splash of alcohol if you so choose.
I blended half the soup because I fancied some actual pieces of mushroom in the soup. Blending half the soup thickens it up nicely, and the rest gives it texture and makes it feel more filling.
I always mention this even though it’s possibly obvious to people – to get the parmesan shavings, I just use my potato peeler. It’s one of my favorite little cooking tricks. 🙂
Feel free to mix up the mushrooms in this recipe. All mushrooms are wonderful.
Do you love creamy mushroom soup as much as I do?
Loaded Creamy Mushroom Soup
A simple, creamy mushroom soup loaded with delicious toppings!
- 16 ounces assorted mushrooms (e.g. white, brown, etc.)
- 4 large portobello mushrooms
- 2 tablespoons butter
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 heaping tablespoon Dijon mustard
- 4 cups vegetable broth
- 1 cup heavy/whipping cream
- 5 sprigs fresh thyme stems removed
- 1/8 teaspoon ground cinnamon
- 1 dash Herbs de Provence (or Italian seasoning)
- Splash of sherry or dry white wine (optional)
- Salt & pepper to taste
Garlic Baguette Slices/Crostini:
- 1 baguette sliced
- 2-3 cloves garlic peeled and halved
Other Toppings, to taste:
- Parmesan cheese shaved
- Truffle oil
- Fresh chives snipped or chopped
- Fresh parsley chopped
- Pea shoots (optional)
- Add butter to a large pot on medium heat. Add chopped onion once butter is melted.
- Sauté onions for 5 minutes, stirring occasionally. Meanwhile, chop the mushrooms.
- Add the mushrooms to the pot and increase heat to medium-high. Cook for 10-15 minutes, stirring frequently, until the mushrooms have released their fluid and have shrunk down.
- Add the garlic and Dijon mustard to the pot. Stir.
- Add the remaining soup ingredients to the pot and reduce heat to medium once it starts to boil. Simmer for 10 minutes, or until mushrooms reach your desired tenderness.
- Meanwhile, prepare your toppings. To make the garlic baguette toasts, I just used my toaster and then rubbed the garlic over the toast. You could mass toast the bread slices in the oven if you wish (375F, brush slices w. oil, add to baking sheet, 10-15 min.).
- Transfer about half the soup to a separate bowl or pan, and use an immersion blender (or a regular blender) to purée half the soup. Transfer the puréed soup back into the other soup pot.
- Top each bowl of soup with whichever toppings you fancy. I like to dip a couple garlic baguette slices in at once and let them soak up the soup. 🙂
- If you prefer a totally smooth soup, purée the whole thing. This is the immersion blender I used.
I also have another mushroom soup recipe that’s similar to this one, but with fewer frills.